MEMPHIS, Tenn., December 17, 2024 – Memphis Chef Jimmy Gentry’s signature dish “Corn Mash” available at The Lobbyist at Chisca was named by The New York Times as one of the 26 best dishes they ate across the U.S. in 2024. Gentry’s dish was the only dish from Tennessee that made the list. The article was published online Tuesday, December 17, 2024 and can be found at this link – https://www.nytimes.com/2024/12/17/dining/best-restaurant-dishes-america.html

Brett Anderson of the NY Times wrote, “Jimmy Gentry built his reputation in Memphis for cooking Southern food that pushes vegetables to the center of the plate. This helps explain why there are twice as many vegetable dishes as there are protein dishes on the menu at the Lobbyist, the intelligent, accessible modern Southern restaurant he opened last year. It’s hard to say which is the star of this signature dish: the coarse Delta Grind Grits, made from Mississippi corn and enriched with mascarpone, or the roasted seasonal squash mounted on top of them.”

The Dish described by Chef Gentry

Menu reads

Corn Mash | Roasted Squash | Bacon Jus 

Corn Mash is a bowl of decadently creamy stone-ground (grit girl) grits topped with roasted squash, with a bacon jus, Drizzled with burnt in oil and topped with pepitas.  

For more information about The Lobbyist at Chisca visit their website – lobbyistatchisca.com

PHOTOS:

Chef Jimmy Gentry’s Corn Mash at The Lobbyist at Chisca

Photo Credit – Jay Adkins

Chef Jimmy Gentry

Photo Credit – Jay Adkins

About Jimmy Gentry

Chef Jimmy Gentry is the Chef Owner of The Lobbyist at Chisca, also Chef co-owner of Paradox Catering and Consulting, Paradox Underground Dining, To Go by Paradox, and Charcuterie by Paradox.  

Formally trained at the College of Culinary Arts at Johnson and Wales in Charleston, South Carolina, Chef Jimmy Gentry began his career in Memphis, Tennessee. He defined his skills at area restaurants and accepted the position of Executive Chef for Erling Jensen: The Restaurant. During his six-year tenure, Gentry led the kitchen to six consecutive “Best Restaurant” awards from publications such as Memphis Flyer, 4Memphis, and regained the restaurant’s 4-star rating in the Commercial Appeal. These awards propelled the restaurant to present their cuisine at the renowned James Beard House in New York City.  Gentry has participated in four James Beard Dinners within Memphis and his dishes have been most featured in print, recipes in regional and national publications.  Television promotions include guest chef appearances on NBC, CBS, FOX and ABC.     

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